Cacio e Pepe Chicken

A quick and easy weeknight dinner that brings the classic Italian pasta flavors to tender chicken breasts in a creamy, peppery sauce.

Prep Time 10

Cook Time 20

Servings 4 chicken breasts

4 boneless, skinless chicken breasts chicken breasts Can also use chicken thighs
1 bunch fresh parsley For garnish and sauce
2 tablespoons freshly cracked black pepper Key for flavor, fresh is best
1 teaspoon salt To enhance flavors
1 tablespoon olive oil For searing
2 tablespoons unsalted butter For richness and sauce
1 cup heavy cream For the sauce base
1 cup grated Pecorino Romano cheese The star of the show

Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and freshly cracked black pepper.
4 boneless, skinless chicken breasts chicken breasts
Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
4 boneless, skinless chicken breasts chicken breasts
Lower heat to medium. Add butter to the skillet and let it melt. Pour in the heavy cream and stir constantly as it simmers.
4 boneless, skinless chicken breasts chicken breasts
Gradually whisk in the grated Pecorino Romano cheese a little at a time until fully melted and the sauce is smooth and thickened.
4 boneless, skinless chicken breasts chicken breasts
Roughly chop the fresh parsley. Stir most of it into the sauce, reserving some for garnish. Nestled the seared chicken back into the skillet and spoon the sauce over the chicken. Serve immediately.
4 boneless, skinless chicken breasts chicken breasts

This recipe is fast, easy, and crowd-pleasing. Feel free to substitute Pecorino Romano with Parmesan, or add vegetables like spinach or mushrooms.